Name: Crunchy Bean Dip Tacos
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 tacos
Ingredients: Two 15-ounce cans black beans, drained; 1 bunch scallions, ends trimmed; 1/2 cup salsa; 2 limes, juiced; 1/2 bunch cilantro; 2 teaspoons chili powder; 2 teaspoons onion powder; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon garlic powder; 1/4 teaspoon cayenne pepper, or more to taste; Kosher salt; Twelve 6-inch corn tortillas; 1 1/2 cups shredded Cheddar or Jack cheese; Vegetable oil, for pan frying; 4 scallions, thinly sliced; Sour cream and salsa, for serving

Directions

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21m Easy 98%

CLASS

For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly. 
Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.) 
Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.

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Crunchy Bean Dip Tacos

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